I have lot's of things I'd like to smoke, but unfortunately the "Honey-Do" List is growing ever longer as we get ready for a new baby in a couple of weeks... Maybe after that I can get a slab of ribs in the smoker.

You know, I haven't been as lazy, when it comes to smoking, as I had initially thought. Even though I haven't been able to do any Brisket, Pork Butts, Ribs, Chicken, or Prime Ribs. We've still been trying to use our trusty SmokinTex at least once every weekend.
I've been loving smoking steaks. It only takes about 45 minutes or so depending on thickness and starting temperature. I'm able to just throw them into the smoker @ 200F and continue on my projects that I have around the house. When the meat hit's 110F internal I take them out to rest them and then do a quick sear on a super hot grill. We like our steaks the way they're supposed to be eaten... RARE, but feel free to cook them wrong if you want to! I find I like to pull the meat from the smoker about 10-15 degrees from where I want them to finish.

Just curious how long you rested the steaks between smoking and searing. I've wondered before if you brought meat to, say, 110 and let rest and temperature dropped before searing if internal temperature you want to reach is still indicative of doneness. I guess an extreme example of what I'm trying to say would be to smoke steak to 110. Let sit if refrigerator overnight then throw on screaming hot grill would rare still register 130?

I let them rest for anywhere from 20 minutes, to a couple of hours. 130 is still gonna get you the same level of doneness whether you rest it for a short period, or leave it in the fridge over night.
The real magic of the reverse sear is bringing the meat up to temp slowly, allowing for a more even cook. So my only concern might be that you'd get more of a gray band, rather than pink from edge to edge.
But I get perfect pinkness even if I leave it for a couple of hours, resting in an insulated box. In fact it seems that it's more tender during the longer rests.
Internal temp is usually still close to 90 after rest. Then a quick sear on the grill and tent it with some compound butter for another 10 to 15 minute rest.

Health issues here, have not been able to do much. But better now, and will be working the 1500 OT for a long time. 2 weeks from today, will be smoking Boston Butts and chicken. Doing this for a Church meal. Will be around 150 eating that day. Will do 4 racks of butts,(18 hour smoke) mine will hole 4 8 lb butts per rack. So 16 butts that average 8 lbs each 120+ lbs of raw meat. This will give us extra meat. We vacuum pack it into 1lb packages. Then if something comes up, we need meat for. We have those packages. Should be 10-12 lbs of meat left over.Pull the meat off at 8:30am. Wrap in foil, toss into a Yetti cooler.
Put 40 lbs of leg qtr's on the smoker. Those will be ready to pull off the smoker around 11:15am. Cut smoker back to 170 degrees, let chicken sit there until 11:45 am.Then feed a bunch of College kids and the rest of us.
Smoking tex makes this so easy to pull off. Back when I was using the stick burner. It was a 18 hour job, and was dead at the end of a cook. Now days its a walk in the park. And makes anyone look like a pit master.

Proud owner of one of the first of 1500's sold when they were more like a test smoker
Doctor told me years ago to quite smoking, So I quit cold turkey. But will never quit smoking with my Smokin Tex 1500